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Featured In 1 Guide
Safe To Eat Here Now We used to come here quite often: Among the better Chinese restaurants in the Orchard Road area, it's relatively easy to get a booking at the last minute, and they accept the Entertainer 1-for-1 offer (sadly, not any more). I have stayed away after the food poisoning scandal that caused it to get a C-good safety rating for a while. That temporary absence provided a fresh view of the restaurant: it's pretty good, but in all aspects (food, service, décor) it's significantly inferior to the Summer Pavilion at the Ritz Carlton- one rare instance where a Pavilion is better than a Palace! In the Orchard Rd area, I will go there only if I cannot get a last-minute booking at Jiang-Nan Chun, Hua Ting, Imperial Treasure Super Peking Duck or TeoChew!
8w
For Yum Cha With Your Aunties Jot this oriental beauty down for lazy group luncheons. Sure to hook you is their super fresh Steamed Cod (from $22) that stars a generous portion of moist and delectably flaky cod fillet steamed with sliced shiitake mushrooms, red dates and dried lily buds in a light soya sauce. Order the well-presented Lobster Dumplings ($10) for naturally-sweet mouthfuls of lobster, prawn, caviar and goji! Photo by Burppler Veronica Phua
Burpple
20w
Summer Palace Awarded Michelin one-star, Savour classic Cantonese dishes and an extensive selection of dim sum delicacies at Summer Palace! Yes, We've Opt For Executive Chinese Chef Liu's Tasting Menu [$60] Which includes A Cup Of Tea! Menu offers weekly rotational of the menus featuring Chef Liu's signature wok-fried dishes, traditional dim sum delights and a selection of nutritious double-boiled soups!. • The only regret was not booking early because all the window seats was fully booked!
Yong
23w
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Sirloin Steak with Broccolini I had a beautifully seared, 170g sirloin steak in medium rare. While the cut was average, the steak was cooked to perfection and soft throughout. CUT offers various sauces for your choosing — mustard, red wine, bearnaise and sweet/sour. Fries had potato skins intact and were seasoned with sea salt. Very addictive. I also chose broccolini as my side, and I enjoyed every bite. It was flavorful and the broccolini head was crisp. Early cut menu comes with a starter, main, side and dessert for $95++. Available until 7pm!
Emily
1w
Maryland Blue Crab Cake Part of their early cut menu, crab cake is offered as one of the starter choices. This dish focused solely on the crab, loaded generously with fresh and chunky flesh. Every bite was absolutely lovely! Early cut menu comes with a starter, main, side and dessert for $95++. Available until 7pm!
Emily
1w
Hot Gougères (cheese puffs) These cheese puffs were on the house, served hot in a beautifully folded napkin. It was a pleasant surprise, and these little tasty morsels were a delight to snack on. It was very salty — but that whetted my appetite and got me wanting more! Aside from these savory choux, CUT offers an extensive selection of bread as well. I tried the olive bread and onion focaccia bread. The olive bread had a tough and crisp crust, which went along well with their smooth butter spread. The onion focaccia bread was soft and oily; the caramelized onions adding a hint of sweetness. Wonderful bread choices. There were also breadsticks!
Emily
1w
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Featured In 2 Guides
The “Menu Le Formule” Featuring The Best Of Autumn (Lunch: $158++ Per Pax) I chose to celebrate my friend’s birthday at Three MICHELIN Starred “Les Amis” because I knew it would be a meal she’d love. True enough, her verdict was: “That’s one of my best meals of the year”. Let’s recap it, shall we? 😊 Before the bread trolley rolled up to tempt us with its alluring array—there’s a new corn meal bread with caramel popcorn that had us asking for seconds after one bite, and a brand new unsalted French butter to gob on everything too—we got high on a few exquisite “finger food” creations by Executive Chef Sebastien Lepinoy and his team that showcased the best of Autumn. It began with sardine rillette in a crispy tartlet, warm cheesy gourgère, and a paper-thin filo pastry filled with onions confit in bacon and Madeira, covered by the neatest arrangement of mini king oyster mushrooms. A frothy cep mushroom veloute topped with matsutake mushroom followed, tagged along by a tiny smoked bacon croissant. All this time, thanks to Raj the Sommelier, we were sipping on a lovely non-alcoholic beverage of grape juice. Patrick, the resident caviar expert, let us try a new Kristal variety from a hybrid sturgeon by itself first before a big helping of it appeared on a picture-perfect ring of low-starch potatoes with creme fraiche, smoked salmon, capers and shiso flowers. Our next course was a gigantic, meaty scallop with a buttery sauce made from fish bone stock, herbs and seaweed. It was so tasty I licked my plate clean. Following that, Manoj showed us a huge uncut lobe of salt-baked and pan-seared foie gras before taking it back to have a piece of it plated with a veloute of lentils and smoked bacon. Prepared simply with salt, pepper and olive oil, the wild cep mushrooms we indulged in for course number I-lost-count was picked from the village Chef Sebastian grew up in. While my friend selected the roasted Challans duck breast with pear and jus gras for her main course, my choice was the black truffle and juniper berries-marinated Venison from the Black Forest in Germany. The latter was used to neutralise the gaminess. To complement, a silky burgundy sauce with veal feet was served. I was pleased we listened to Sommelier Raj because the non-alcoholic red “wine” was a pleasure paired with this. There was no way we would not overindulge in Les Amis’ fabulous spread of cheeses. I learned from Manoj this season features mostly those made from cows and sheeps’ milk, and of course, he made up a wonderful platter for us. We got to dig into some housemade ice-cream before desserts. Of the two seasonal flavours I chose - Fig and Chestnut with Rum, I preferred the latter but the former was enjoyable too. As for our desserts, I was dumbstruck by how elegant and refined the Rum Baba dessert was. Rivaling it with its own brand of scrumptiousness was the Millefuille that had neat blobs of honey vanilla and chocolate cream piped in between flakiest pastry.
Veronica
2w
An Ice Cream Trolley For Palate Cleanser? Wow! Trust Executive Chef Sebastian to ensure a palate cleanser at his Two Michelin Star restaurant is a completely different creature. Not content with an elegant quenelle of sorbet, he introduced an entire ice-cream trolley about four months ago. So what is usually an interim course in a fine dining meal (which doesn’t even get a mention in menus most of the time), has become a genuine treat to look forward to during lunch or dinner at Les Amis. On the day my friend Annette and I visited, there were five flavours to choose from, all homemade of course. It doesn’t take a genius to guess how many we ended up with. We did seem to enjoy the Sicilian pistachio and the Piedmont hazelnut most. The flavour we weren’t too crazy about was the four-fruit sorbet.
Veronica
16w
What A Peach Of A Summer Dessert! Season after season, Group Pastry Chef of Les Amis, Cheryl Koh, never fails to impress everyone with her desserts. This is one of her latest creations showcasing a white peach from Rousillon since summer is when stone fruits have their moment in the sun. Hidden within the sliced fruit (probably done by a ninja seeing how insanely perfectly those cuts are) is a core of light peach cream. The granité beneath is a lemon verbena in flavour, which explains the plant on the table (it is the verbena itself). The sweet and juicy peach becomes all the lovelier with the aromatic refreshing note and iciness it brings.
Veronica
17w
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Featured In 4 Guides
Garden Fine Dining Experience Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
Gwen
17w
The “Cevenne Onion” that changed Chef Jason’s life. This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item. The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea. This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses. The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml. We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
I makan
22w
Fish Cracker With Tobiko We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Celine
26w
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Superb Premium Sliders ($38++ For 2) With a patty made from Kagoshima Wagyu and dressed with Epoisse, onions and Amelia tomato between super soft, almost-white brioche buns, this is a mini burger that is petite in size but decidedly decadent and sophisticated in taste. It is clear that one isn’t enough which is why each serving consists of two of them.
Veronica
51w
Sakura Ebi Capellini ($34++) A timeless classic here that’s big on flavour. The al dente strands of thin pasta are coated in an umami lobster oil, and topped with crispy Sakura ebi, kombu and sorrel. I recommend ordering this to share so you have stomach space to try other things on the Gastrobar menu. Like the “Iggy’s Burger”.
Veronica
51w
A Modern Version On A Traditional Portuguese Fish Dish The highlight of our dinner last night was a new-ish dish by Head Chef Helio Goncalves. It is inspired by the “Cod Brás”, a classic dish synonymous with Lisbon, Portugal where he hails from, and is simply delicious in a “comfort food” style. In this very slow-cooked creation are salted cod tripe, potato, yolk, garlic and onions and his version of the Japanese “Kabayaki” sauce (made in-house with the head and bones of seabass). And because they are in season, white “Alba” truffle instead of cod loin, is laid on top. The surprise is the fried egg (swipe to see) hidden under all those “leaves” of freshly shaved truffle. Break it and mix the oozy yolk into everything to add lusciousness to each bite. It will be interesting to see what other unique dishes Chef Helio comes up with that successfully marry his Portuguese heritage with the Iggy’s brand of fine cuisine.
Veronica
51w
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Featured In 3 Guides
Birthday Dinner With Family Very good food with excellent flavours and a good amount of food to keep you satisfied. Unfortunately their services leaves much to be desired. For the amount of money one pays for dinner there is no warmth or friendliness in the place. The acoustics of the restaurant are also poor- conversation is near possible if you are not shouting. Despite enjoying the food, I may not return.
Christine
14w
Dining at @metasingapore was a play with the senses and palate, much as Chef Sun would bring about Korean and Asian twists to classic French cuisines using seasonal ingredients. This was 1 dinner set that didn’t feature beef in its main course but featured Irish duck and lamb ribs instead. And we were wow-ed by how delicious duck could be, perfectly done with a beautiful pink and a crispy skin with juicy fats underneath. The Jeju abalone and Kinmedai courses were a celebration seafood, done on point with tenderness on the abalone and amazingly crispy skin on the fish. The Irish oyster was not to be missed too, with tasty sauces to accentuate the fresh and plump oyster enjoyment. Every dish was an exploration adventure. Even the Melon dessert with nitro-frozen yoghurt and Makgeolli, and the surprise appearance by shaved truffle on the Buckwheat Tuile dessert. With a top-up for wine-pairing, the whole dining experience was elevated to another level of pleasure. Highly recommended if you do enjoy some wine with food.
I makan
18w
Another amazing fish dish by @metasingapore. 3rd time this year, and everytime the fish is prepared differently! All 7 of us thoroughly enjoyed the meal that night! #ladiesnight #dinner Dinner 5-course $148++ 7-course $188++ Oyster additional $10++ . . . #metasingapore #michelinguide #michelinguideSG #burpple #topsingaporerestaurants
Caecilia
29w
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Michelin’s GastroMonth Is A Fine Opportunity To Savour Wonderful Meals At Special Prices M E D I A P R E V I E W When the media preview invitation for Michelin’s GastroMonth slipped into my DMs, I could not refuse. Although I had planned on not attending any tastings in August, the moment I spotted one Michelin starred béni restaurant on the list of options, I didn’t hesitate to reply “yes” because their food is unforgettable. Plus I had been harbouring thoughts of a return visit. Shown above is the 6-course lunch #dégustation menu ($88++) available from 1st to 30th September as part of the Michelin Dining Series, held in conjunction with the Grand Prix Season in Singapore. All the dishes by Head Chef Kenji and his team, including the two created specially for this month-long event (one for lunch and one for dinner), are an exquisite blend of Japanese and French fine dining flavours and techniques. Every meal at béni starts off with what I consider the best little collection of bread in town. So when you dine here, even if you are trying to avoid carbs, I recommend making an exception. These fresh bakes by Pastry Chef Makoto should not be missed. Pick one, any one of the breads, tear it, smear on the unsalted butter and choose a salt to sprinkle over. Then before you know it, all that’s left is an empty bag. Appearing in a slender cup is the first course of incredibly sweet crab meat with leek in voluptuous cream form and caviar. Next, artistically plated barely seared, mostly raw bonito (tuna) boasting a hint of curry. Following that, an outrageously good chilled mushroom cream with truffle royale. This signature of Chef Kenji is to be eaten with a spoon that I swear, is ingeniously designed to heighten dining pleasure with its extended little lip. Hokkaido scallop with matsutake mushrooms and foam of creamy chicken sauce, one of the two new dishes, arrives at this point. To me, it’s comforting flavours innovatively represented. Then comes a crispy-scaled piece of Amadai. Exceedingly fresh, the fish is plated with a medley of gazpacho and avocado purée. Dessert is a gorgeous ensemble of fresh figs, a divine houjicha cream and blackberry sorbet. What I really appreciate is the $88++ set menu also includes a cup of tea or coffee because that’s how I love to end my meal. Sipping on a hot cuppa with the array of delectable petit fours by Chef Makoto is amongst the happiest of happy endings for me. For dinner, the promotion is for a 9-course at $238++ (usual: $258++). To get more info and make your bookings, please visit: guide.michelin.com/sg/events/gastromonth-2018
Veronica
1y
Dinner ($258) Second floor of mandarin gallery. Japanese-fusion kind of foods. Pricy but, the experience you get here is worth it. Dinner tasting menu is $258++ Crab-cauliflower, caviar. 4.25/5 Lobster-poached lobster, tomato stuffed with vegetable tartare and more lobster with beetroot puree and lobster sauce 4.25/5 Mushroom-creamy soup consisting of 4 kinds of mushroom, with a chawanmushi on the bottom 4.25/5 Scallop-celeria, truffle dressing 4.5/5 Egg-onion and red wine sauce. Quite rich and with the runny egg is somewhat like a soup4.5/5 Catch of the day-artichoke, crab, broth. Forgot what the fish was.. but has a really crispy skin, not really the flaky type 4.5/5 Kobe-potato puree, seasonal vegetables, 4.5/5 madeira sauce
Michael
1y
Mango Dessert This another tailored dish to suit my change in dietary! The dessert was placed on a frozen serving plate which keep the fruits chilled. Another nice and innovative dish!
Carol
1y
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